COLESLAW (NO MAYO)

SERVES: 2

INGREDIENTS:

1/2 C          Cider vinegar

2 TBSP      Sugar

2 TBSP      Oil

1/2 tsp.       Dry mustard

1/4 head    Cabbage (green, but add a little red cabbage for color)

3              Green onions

1/4 C         Shredded carrots

1 tsp.         Celery seeds

1/2 tsp.       Freshly ground black pepper

1/2 tsp.      Sea or Kosher salt

       

DIRECTIONS:

Combine first 4 ingredients (in glass or plastic container) and whisk until sugar is dissolved.  Set aside.

Slice cabbage very thinly and separate.  Place in a glass or plastic bow. 

Slice green onions LENGTHWISE into quarters.  They cut into 1” lengths. (no green tops)  Sprinkle over cabbage.  Add carrots, celery seeds, pepper and salt.  Toss to blend. 

Add dressing SPARINGLY to bowl, tossing to coat.  (Don’t drown the veggies – the dressing will keep in the fridge for a week in a non-metallic container)

Refrigerate slaw until ready to serve, tossing a few times.  Taste test for salt and pepper and adjust to taste.

Great with BBQ

CHRISTMAS BRUNCH - JOIN ME!

Seems we have 'travelers' tonight.... and I snapped a picture as they were making anchor, because their sailboat looks to be 'Christmas green' and the four passengers were on deck wearing red!  I hope they will enjoy my pier trees tonight - it IS, after all, about Christmas.

Tomorrow I'm having a few friends in for brunch - the table is all set and all the pre-prep is finished.   I'll start moving early, as brunch will be served at 11:00.

MENU:

MIMOSAS (recipe below)

DESIGNER QUICHE (http://firebird-cooks.blogspot.com/2012/02/designer-quiche.html)
I've opted for green onions/fresh mushrooms, fresh lump crabmeat, and a combination of Swiss and sharp cheddar cheese.  Will also add fresh basil and fresh flat-leaf parsley...

SALAD of spring greens/romaine with raspberry vinaigrette and topped with toasted pecans (recipe below)

CRESCENT ROLLS (cheating on this - using Grands)

APPLE PIE WITH ICE CREAM

TEA, WHITE WINE, or WATER

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MIMOSAS (serves 4)

INGREDIENTS:

8 oz.        Orange juice

8 oz.         Pineapple juice

Dry Champagne or sparkling wine

4 oz.        Triple Sec or other orange liqueur

4 curls       orange peel or orange slices – for garnish

DIRECTIONS:

Rinse and chill Champagne flutes in freezer to frost glasses.

Pour 2 ounces of orange juice and 2 oz. pineapple juice into each flute.  Fill to 1” of the rim with Champagne. Top each glass with a ounce of orange liqueur and garnish with a curl of orange peel/slice.

RASPBERRY VINAIGRETTE DRESSING

SERVES: 3-4

INGREDIENTS:

1              TBSP unsalted butter

1/2 C         Slivered or chopped almonds or pecans (I prefer pecans)

1 TBSP      sugar

1 tsp.        kosher or pink salt

6 TBSP      Raspberry vinegar

4 TBSP      olive oil

2 tsp.        Dijon mustard

2 tsp.        fresh thyme

                Salt and pepper to taste

DIRECTIONS:

Melt butter in a sauce pan over medium high heat; add nuts and cook 1-2 minutes JUST UNTIL THEY START TO BROWN.  Remove from heat and sprinkle with sugar.  Stir until sugar melts - drain on a paper towel and sprinkle with kosher or pink salt.....set aside to cool

Combine next four ingredients and whisk to blend; add salt and pepper to taste.  Chill until ready to serve.

Excellent over a salad of spring mix with romaine, grape tomatoes and red onions.  Top with toasted nuts.

APPLE PIE (me cheating again)

It's hard to beat Mrs. Smith when it comes to apple pies.... I buy the regular or deep dish apple (NOT the Dutch apple version!).... About 4 hours before I want to serve it, I take it out of the wrapper junk and plop it into a Corningware pie plate and let it sit at room temp for about 90 minutes.  The crust should be thawed enough to press it with your thumb all the way around - this is to get rid of that 'factory zigzag' crimp which screams 'STORE BOUGHT'.  cut 5-6 slits in the piecrust..... spread the top with 2 TBSP of softened butter, and then sprinkle with 2 TBSP of sugar..... bake according to box directions.... VOILA!  HOMEMADE APPLE PIE!

Join me?  MERRY CHRISTMAS!